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I had about an hour of free time this afternoon, so I took the long three-minute drive down to the pumphouse. I walked out to the main channel on the lake side and threw out some worms, one under a cigar float, and one on the bottom. I had never fished this spot and wanted to see what was there. After 3 mud cats, I left the floater and switched the other rod to a jig. I was using a 3/8 oz orange/chartruse head with a Kalin split tail 3" grub in salt&pepper. On my second cast I had a solid hit and hooked up with a good-fighting fish, he took some line and made a good run. When I got it in, I saw that it was a fat, 15" white bass. I was pumped to have hit a school. After an hour of good action, I kept 4 fish ranging from 12-15" and called it a trip.
I am now looking at a pile of lovely fillets and wondering how to prepare them. We are going out with friends tonight, but I would love to fry these up tomorrow. Any suggestions for breading, or even a different way to prepare them? It's been a while since I've kept any for the table.
Thanks,
Andy
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[cool]Hey, welcome to BFT/Utah board first of all. There are a million ways to cook up a white bass, and it's VERY difficult to screw it up. We have a Fish Recipe's board here on BFT and you can also find some great recipies that TubeDude has downloaded on us over on his Float Tubing board. You'll want to click on the sticky at the top of the tubing page that says "best of the best." Once there, you'll find a ton of great recipes that apply to the whities. Both of those boards are on BFT, just go to the main home page of BFT and you'll see the links to those two pages. Good luck...
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[cool][#0000ff]Congrats on finding some nice whities. They are very good eating however you want to fix them. Many fish lovers just coat them in a breading, like Panko, and fry them until brown. Good stuff.[/#0000ff]
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[#0000ff]I like to sautee them in garlic butter...a half cube of butter, two tablespoons of olive oil and some crushed garlic to taste. Heat the butter/garlic mix until it is not quite hot enough to smoke and lay in the towel dried fillets. Let them sizzle until browning on the first side. Turn once and brown on the second side. When both sides are done the fish will be white and flaky. Scoop the fillets onto a plate and either dribble the pan drippings over the fish or into a bowl...where you can dip your fresh french bread.[/#0000ff]
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[#0000ff]If you wanna scampi touch, soak the fillets for about a half hour in sherry wine. Use a cup of wine per pound of fillets in a plastic bag. Squeeze out the air and let them sit in the refrigerator for the half hour. Drain off the wine but do not rinse. Then cook in the garlic butter. Tell the bishop that the alcohol cooks off.[/#0000ff]
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[#0000ff]You can also oven broil them. Put them on a foil lined cookie sheet. Season them with garlic salt, seasoned pepper, sesame seeds and some lemon juice. Then dot them with thin slices of real butter. Bake them at 350 degrees for about 15 or 20 minutes. Or bake them for about ten minutes and then turn up the oven broiler and finish them off for another five minutes or so until they get a bit toasty on top.[/#0000ff]
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[#0000ff]You can also make great fish tacos with white bass. Grill or pan fry the fillets until they are nice and flaky. Then put them on a flour tortilla with some fresh salsa and maybe some Mexican rice. Roll them up and go for it. Some folks like to use the corn tortillas and use chopped cabbage with the fish. [/#0000ff]
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[reply]
[#0000ff]Tell the bishop that the alcohol cooks off.[/#0000ff]
Hahaha.. [  ]
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Thanks for the info guys. I think I'll try the garlic butter method tomorrow.
Nice avatar out4trout, I think that Harline is still open.....
Andy
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and do not for get if you do the tacos to garnish on the side with a Margarita, or your favorite cerveza.
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If you like the taste of lemon, then simply pan saute the fillets with a little butter, salt and pepper, and other spices that are to your liking. I like Mrs. Dash, Old Bay, and a "Seafood and Salmon Seasoning" blend of spices I purchased from Sam's Club.
Once the fillets are cooked, remove them from the pan and set them aside on a plate. Add a couple more tablespoons of butter to the pan in which you just cooked the fish and squeeze in the juice from a half of lemon. Let this sauce heat up until steaming and then pour this buttery lemon sauce over the fillets.
It's very, very tasty -- but I am a big fan of lemon flavor on fish of any kind. Also, Sam's just started selling a Rosemary and Garlic blend of spices. I tried this the other day on some salmon sauted in olive oil, and it was incredible.
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[cool][cool]LOL, Andymansavage! Yeah, I think Harline's still open too! Congrats on those whities. They are VERY tasty. You will not be disappointed after cooking those babies up TubeDude style. I need to get out there and nail a few myself here in the next week or two. After moving into my new place this weekend, I should finally have some time to get serious about the softwater angling. It's gonna be a great and fish-filled summer!!
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Me personally would never eat anything out of Utah Lake due to the high levels of contamination found in the fish that they tested (carp). People always tell me that hey, tho only found it in carp....well duh they only tested carp.
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Me personally would never eat anything out of Utah Lake due to the high levels of contamination found in the fish that they tested (carp). People always tell me that hey, tho only found it in carp....well duh they only tested carp.[/reply]
Thanks, but I think I'll risk it. I wouldn't do it every day, but jeez, everything is bad for you these days. I want to die fat and happy. I will continue to eat steak, fries, msg, and once in a while a fish from Utah lake. Thanks for caring though.
BTW, I went back today and it was too windy for me and my 3-year old boy. I did talk to two guys who have caught WALLEYE at the pumphouse already this week.........
Also, I fried up the fish in garlic butter for lunch, mmmm , mmmm, good. Thanks TD.
Andy
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